In addition to soup, there's porridge, which is the usual in the morning and at night. Pure rice porridge doesn't taste, so I like all kinds of porridge. In the past, porridges had always been out of control of the amount of water they should have, the new electric table had a clear scale, the rice was free, the water was fixed, it was easier to remember, not to exceed that scale. How much water do you need? If you like thicker congee, you can put more rice in it, you can put less rice in it. Fresh prawns must be delicious for porridge, but they're boiled directly, without that special smell. I fired them before I pour them into the porridge with red juice from the pot, so that the taste will come out, and the taste will be fresher. Cooked porridge is particularly soft, and rice is made to sticky, silky, delicious, porridge is not as hard as you think
